Monday, March 05, 2007

Roasted pork Chinese style (char-siew)

There's an Asian supermarket not far from my town, about 20-minute drive, however, we haven't been there for a long time. Last summer my dog had chemo after diagnosed with the last stage of caner, one of the side effects of the treatment was giving him a huge appetites. That time we went to the Asian supermarket, a few times a week, bought all kinds of fatty meat, livers and kidneys, we piled them up high in our trolley at the same time put our hope on high for his recovery. However we eventually lost him... since then even just walked past a meat counter tears would fill up our eyes. Well, life has to move on ... last week I was back to the asian supermarket, told my butcher I wanted a chunk of meat. He was a bit puzzled, he remembered me used to buy a lot ... ...

To make good char-siew, first, getting the right cut is crucial. I was told it's somewhere by belly, but I just said char-siew meat to my Chinese butchers. In here, so far I haven't seen this cut available at any western supermarket. I've changed and used other cuts but the result wasn't satisfactory. In that Asian store I just mentioned, they would cut out char-siew meat, usually 2 - 3 lbs each, and tidily arrange inside their counter.

Secondly, for basting, using maltose (also available at asian supermarket) is a must in order to get the authentic touch and taste, honey as a substitute is not acceptable to me.

Finally, the way how I roasted it is based on my type of gas oven. If you don't have that oven, and/or interested in another way that done by Chinese wok, Angie has a very good recipe in her blog.

Cut the meat, longwise along the grain, with 2- to 2.5-inch thick, but I like mine thicker so I went 2.5 - 3-inch (thickness will change the roasting time). Use all the above ingredients to marinate the meat, ideally overnight, if you run out of time, marinate 3 hours in room temperature.

Put the rack in the highest position in oven, pre-heat to 500F.

Use a dry towel to rub the garlic & black bean bites off the meat (quick rinse is ok), lay the meat on a pan. Send it to oven, uncover, lower the temperature to 450F

After 15 minutes (sooner if your meat is less thick) give your meat the first check, and turn it over. In the meantime prepare the maltose... scoop up a big maltose (it's very thick so will wrap around your spoon), put it in a pot, add a few spoonful of water, warm it over a low heat. After it heats up, the maltose will thin out.

After the first turn of the meat, you should have a rough idea how fast your meat cooks. In my case, after 15 minutes give it a turn, then 10 minutes, then every 5 minutes (start basting with maltose as well). When meat thermometer reads 160F, the meat is done. Mine the total roasting time was 40 minutes.

Transper the meat on a plate, cover with foil and rest for 15 minutes. After that you can slice it to serve.

That's so sweet the way you cared for your dog. What a lucky dog he was to have such loving parents. Your char-siew looks wonderful! I have wanted to make it, but would have to order the maltose, since I've never seen it sold here. I want to make it so I can make the little stuffed buns that are steamed. Yum!!! Your pictures make me so hungry!!!!!

This roast looks so succulent! Although, I was saddened by your story about your dog--our memories are so closely tied to food, aren't they?

BTW-Congratulations on being a winner of DMBLGIT! In fact, when and Jeff and I were looking at the submissions last week, he said, "Oh, I love the one with the child's hands." (He's got good taste.) It really is a beautiful photo--so original.

My daughter would love to move in with you Gattina!!;D Both my kids prefer anything but Indian food except Butter chicken and Tikka masala etc.Sorry about your pet.We have a Bichon Frise who is catching with age too.

Anh, hope you're ok now ...Pork probably is my second favorite food (seafood is #1), but I don't eat much, one or two bites, and I only pick the fat one :D

Monisha, thanks sweetie! Yes worth a try! I used to make it very often.

Callipygia, thank you my friend! Tenderloin is a bit too lean, well, just because I love fatty pork. Actually lean char-siew very common at stores in Hongkong too! But of course, I always picked the fatty one :D

I have been wondering the type of meat used in charsiu. I've longed to make this for so long. Thank you for the recipe! Charsiu pork is so versatile. There was a restaurant in UK where i used to go and they get so busy all the time that their charsiu pork is always fresh. They don't make too much of it so that there's not much leftover to sell on the next day. They must have a chinese fairy in the kitchen working all hours in the night just to get them ready for customers during the day. :)

As usual, your photos are to drool for! I also had a peek at your beautiful kitchen. Looks airy and light. Beautiful.